Job Snapshot

Job Description

The Red 8 General Manager will manage the daily operations of the restaurant. The General Manager is responsible for operating the outlet efficiently within pre-established cost controls; developing the management team, scheduling and training restaurant staff; compliance with Health Department standards; and ensuring exceptional customer service by adhering to the Wynn Las Vegas service standards. Responsibilities include but are not limited to the management of the restaurant strategy and ensuring alignment with overall Wynn Las Vegas strategy; maximizing opportunities for restaurant and company success; maintaining excellent guest and team member experience.

Job Requirements

Age, Gaming and Certifications:

21 years of age or above.

Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the health card and alcohol awareness card.

Education and/or Experience:

High School degree or equivalent experience required. Bachelor’s Degree in hotel and restaurant management or a related field; or equivalent experience preferred.

Minimum 5 years of full-service restaurant experience required, 3 years in a leadership role preferred. High volume and service experience necessary.

Must possess outstanding organizational, interpersonal, and administrative skills, as well as excellent attention to detail.

Knowledge of union as well as non-union working environments preferred.

Language Skills:

Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests. Fluency in English required, second language (Mandarin/Cantonese) is a plus. Ability to write detailed instructions and correspondence. Ability to effectively present information in one-on-one and group situations.

Mathematical Skills & Reasoning Ability:

Ability to compute basic mathematical calculations. Ability to decipher various reports and create reports upon request.

Physical Demands:

The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least thirty (30) pounds, and varied instances of standing/walking.

Work Environment:

The work environment characteristics described here are representative of those that exists while Team Members are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is typically moderate. When on kitchen or restaurant floor or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner.

Due to the unpredictable nature of the hospitality/entertainment industry, Team Members must be able to work varying-schedules to reflect the business needs of the property.